The versatile brinjal

Food fix

A  popular vegetable in the country, brinjal is highly versatile. To begin with, it is available in a number of shapes, sizes and colours. And don’t get me started on the variety of ways in which this humble veggie can be prepared.

Bitter in taste, brinjals are low in fat, rich in fibre, protein and carbohydrates. Botanically, it is considered a fruit rather than a vegetable. These wonder fruits have a wide range of health benefits including preventing heart diseases, controlling blood pressure and diabetes. Brinjal also contains nicotine and thus, its regular consumption helps in quitting tobacco addiction.Here are some easy brinjal recipes that are high on taste and nutrition:

Just fry it

Ingredients: 1 big black brinjal, 2 tsp chilli powder, 1/4 tsp turmeric powder, 1 & 1/2 tsp coriander powder, 1/2 tsp garam masala, 2 tbsp curd, 2 tsp rice flour, 2 tsp besan, salt to taste.

Method: Clean and cut the brinjals into circles of half an inch thickness. Soak them in salty water for 15 to 20 minutes. Mix all the ingredients , make a thick paste. Dip the brinjals in this and roll them in rawa and shallow fry till golden brown. This goes well with plain rice and dal.

Stuffed goodness

Ingredients: 1/2 kg small round brinjals, 2 tbsp fried sesame powder, 2 tbsp fried groundnut powder, 2 tbsp sambar powder, 1 tbsp coriander powder, 2-3 tbsp grated coconut, 1 tbsp tamarind juice, 1 finely chopped onion, 1-2 tsp jaggery, salt to taste.
Method: Clean and cut the brinjals into four without breaking at the stem. Soak this in salt water for 20 minutes. Mix all the ingredients and stuff the brinjals. In a pan, add 2 tbsp oil and place all the stuffed brinjals and remaining masalas. Sprinkle water, close with a lid and cook on low flame till done.

With potato curry

Ingredients: 1/4 kilo brinjals, 1/4 kilo boiled and diced potato, 10 garlic pods, 1/2 tsp ginger, 4 chopped green chillies, 1/4 tsp asafoetida, 1/4 tsp turmeric powder, 1/2 tsp dried mango powder, jaggery and salt to taste.

Method: In a kadai, heat 2 tbsp oil and add mustard and asafoetida, green chillies, garlic, ginger, coriander and curry leaves. Fry for a while, add turmeric, diced brinjal and salt. Cover the kadai and cook till done. Now add potatoes, mango powder, cumin and coriander powder and mix lightly. Serve with hot rotis.

Chutney that’s different

Ingredients: 1/4 kg boiled brinjal, 1 boiled tomato (optional), 5-6 green chillies, 2 red chillies, 6-7 garlic pods, 1 tsp each of mustard seeds, cumin seeds, urad dal, 2 tsp channa dal, 1 tsp tamarind juice, jaggery and salt to taste and finely chopped onion and coriander leaves for garnishing.

Method: Heat 1 tbsp oil in a pan and mustard, cumin seeds, urad dal and channa dal and fry till golden brown. Grind this coarsely along with garlic. Then add boiled brinjal, tomato, tamarind juice, salt and jaggery . Grind a little. Take this chutney in a bowl. Add the tadka of oil, mustard seeds, red chillies and curry leaves. Now garnish it with chopped onion and coriander leaves.